There are millions of ways to make bruschetta, but today I want to prepare this delicious vegetarian bruschetta recipe with some soon-to-be seasonal vegetables such as Romanesco courgettes. This dish has a delicate and super yummy taste can be served as an appetizer, lunch, or even for dinner, you have all the choices. 😊
Let’s start with a bold statement:
every Italian region has its own bruschetta recipe.
They are called in different ways, but the main ingredients are:
- a slice of bread
- something on top to give the twist.
In Sicily, for example, you will find “pane cunzato” which is basically a slice of bread with some spread fresh ripe tomatoes all over with a splash of good olive oil, super delicious. My Sicilian tip for you for your next trip.
This morning I went to the local market and my eyes spotted this gorgeous Romanesco courgettes. I could not resist buying!!!! Sometimes groceries sell them with their flowers, unfortunately, it wasn’t my case. But if you ever buy them, don’t throw them away. Add them to the sauté courgette. IT WILL TASTE SO DELICIOUS!!!!
Why choose Romanesco courgette in spite of the regular one?
- Firstly this beautiful vegetable has more flavour.
- Secondary it contains less water which will help to keep the courgette in better shape once cooked. In order to not find yourself with some weird-looking courgette stripes. Not very nice indeed!! 😊 But If you don’t find it, the other kind of courgette will work just as fine.
Tips to make the best vegetarian bruschetta recipe?
- Bread– choose baguette or sourdough bread. Heats the bread in the oven in order to create a crunchy slice of toast bread.
- Ricotta– soft and delicate cheese. Makes the perfect cheese to use in combo with the courgette.
- Lemon’s zest and the garlic– mix them with the ricotta cheese to create an explosion of flavor.
- Courgette– Don’t overcook them, we want to still feel the texture of them. (see below to the read tips on how to cook the best courgette)
- Onions– bring a much sweet and delicate taste to the courgette.
- Thymes– add few leaves of thymes into the sauté to boost the flavors.
- Olive oil– choose good quality extra virgin olive oil. It has more flavor and It’s a superfood. For me is the best oil to use in cooking.
How to get that golden brown-looking courgette?
The secret to having a perfectly cooked and good-looking courgette with that golden crust on it is to not over-stir frequently, so let them cook and stir occasionally. Once the courgette is starting to get golden to one side add white wine and let escape the alcohol. The purpose of the wine is not just to enhance the food, but when the fats of the food are melting during the cooking it will create that creamy texture.
Did I convince you enough?
So, gather the ingredients and start cooking this Vegetarian bruschetta recipe. Is just below!
More vegetarian recipe you’ll love
- Roasted Carrots Shallots and Zaàtar Yogurt Sauce recipe
- Romanesco courgettes bruschetta with ricotta cream
- Summer tomato tart with pesto and burrata
Vegetarian Bruschetta Recipe
- Chopping board
- Frying pan
- Medium Bowl
- Medium oven tray
- 11/12 slice bread baguette
- 2 tbsp olive oil extra virgin
- 1/2 onion cut finely
- 467 gr romanesco courgette cut it into slice 0.5 ml thick
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 glass dry white wine Verdicchio
- 250 gr ricotta cheese well drain
- 1 garlic glove cut finely
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 unwaxed lemon Zest grated
- Preheat the oven at 230°C/ 200 °C fan / 450°F
- Sautéed the onion and the extra virgin olive oil for 6 minutes on medium heat in a quite large frying pan. Once the onions are becoming slightly brown add the courgette, the salt, and the thymes leaves, stir well and let it cook on medium heat. Stir the courgette every now and then. After 30 minutes the courgettes are starting to get a bit golden, now it’s time to pour the white wine, stir again and let cook for 15 minutes until the alcohol has been evaporated. Turn the heat off and set it aside.
- Add the ricotta cheese, the salt, the ground pepper, and the lemon zest in a medium bowl and whisk with a fork until well combined.
- Toast the slices of bread for 10 minutes in an oven tray.
- Once the slices of bread are well-toasted spread on each one the ricotta, set down the courgette, add few leaves of thyme, and sprinkle with some Extra virgin olive oil.